Created on November 6th, 2025 at 05:00 pm
Wholesome bites packed with flavor and nutrition
Veggie and egg muffins are a delightful combination of eggs, vibrant vegetables, and a hint of cheese, resulting in a satisfying dish. These muffins are not only visually appealing with their bright colors, but they also offer a soft texture and a comforting aroma that fills your kitchen as they bake. Perfect for breakfast, lunch, or a quick snack, they can be made ahead of time and served warm or cold. This simplicity and versatility make them a practical addition to any meal plan.
Why You’ll Love This Recipe
These muffins are incredibly adaptable, allowing you to swap in your favorite vegetables or cheese based on what’s available in your pantry. The eggs provide a comforting warmth and rich protein content, while the mixture of vegetables adds a fresh crunch and subtle sweetness. These muffins maintain their texture beautifully, whether you enjoy them fresh from the oven or after a day in the fridge. In fact, they often benefit from sitting overnight, as the flavors continue to meld together.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12
Ingredients List
- 6 large eggs
- 1 cup milk (or plant-based alternative)
- 1 cup bell peppers, diced (any color)
- 1 cup fresh spinach, chopped
- ½ cup shredded cheese (cheddar or mozzarella)
- ½ cup onion, diced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Optional: fresh herbs (e.g., parsley or chives) for garnish
Kitchen Tools
This recipe is straightforward, requiring just a few basic tools. These essentials help keep your cooking experience smooth and enjoyable.
- Muffin tin
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Instructions
Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with paper liners for easy removal. The anticipation of the oven warming fills the air with a promise of comfort.
In a large mixing bowl, crack the eggs and whisk them together until well blended. Add the milk, salt, pepper, garlic powder, and paprika, continuing to whisk until the mixture is creamy and smooth.
Fold in the diced bell peppers, chopped spinach, onion, and shredded cheese. The vibrant colors of the vegetables create a beautiful contrast against the golden eggs.
Carefully pour the egg and vegetable mixture into the prepared muffin tin. Fill each cup to about three-quarters full to allow room for rising during baking.
Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins are puffed and set in the center. A light golden color on top indicates they are ready and will release an inviting aroma throughout your kitchen.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack. This cooling period helps them firm up just a bit more.
Pro Tips
- For extra flavor, sauté the onions and peppers in a skillet before adding them to the egg mixture. This enhances their sweetness and adds depth.
- Feel free to experiment with add-ins like cooked sausage, feta cheese, or other vegetables.
- Store leftovers in an airtight container in the refrigerator; they’re perfect for quick breakfasts or snacks.
- Reheat in the microwave for about 30 seconds before serving to enjoy them warm again.
Wholesome Comfort, Made Simple
Veggie and egg muffins are a splendid way to start your day. They balance nutrition with satisfying flavors and textures, making them a favorite in any kitchen. The combination of fluffy eggs and crisp vegetables creates an enjoyable bite that is both healthy and nourishing. This dish proves that gourmet comfort can be simple and satisfying.
Nutrition Table
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 130 kcal |
| Protein | 9 g |
| Fat | 7 g |
| Carbohydrates | 7 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 280 mg |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Veggie and Egg Muffins
Equipment
- Muffin tin
- Mixing Bowl
- Whisk
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Main ingredients
- 6 large large eggs
- 1 cup milk (or plant-based alternative)
- 1 cup bell peppers, diced (any color)
- 1 cup fresh spinach, chopped
- ½ cup shredded cheese (cheddar or mozzarella)
- ½ cup onion, diced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp paprika
- Optional: fresh herbs (e.g., parsley or chives) for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a muffin tin with cooking spray or line it with paper liners for easy removal.
- In a large mixing bowl, crack the eggs and whisk them together until well blended. Add the milk, salt, pepper, garlic powder, and paprika, continuing to whisk until the mixture is creamy and smooth.
- Fold in the diced bell peppers, chopped spinach, onion, and shredded cheese.
- Carefully pour the egg and vegetable mixture into the prepared muffin tin. Fill each cup to about three-quarters full to allow room for rising during baking.
Baking
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the muffins are puffed and set in the center.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
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